Crispy Oven-Fried Scallops, yankee magazine

These crispy oven-fried scallops are a lighter take on classic fried scallops, which involves baking them in a panko bread crumb topping. Don’t be alarmed by the full stick of butter in the ingredients list—you won’t use the entire thing.

  • 2 large eggs
  • 1 teaspoon fresh lemon juice
  • 20 medium sea scallops (20–30 per pound)
  • 1 cup all-purpose flour
  • 1 ¼ teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup (1 stick) salted butter, melted
  • 1 ½ cups panko bread crumbs
  • Tartar sauce and lemon slices, for serving

Preheat oven to 475° and set a rack to the middle position. Take two rimmed baking sheets and set a wire rack in each. Set aside. 

Whisk eggs and lemon juice until thoroughly combined. Pat scallops dry. In a shallow bowl, whisk together flour, paprika, salt, and pepper. Pour melted butter and bread crumbs into additional (separate) shallow bowls.

Dip a scallop in the egg mixture, then dredge in the seasoned flour. Now dip it in the melted butter and gently roll in panko bread crumbs. Place on a wire rack. Repeat with remaining scallops. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. Bake until scallops are golden brown and cooked through (cut to check), 10 to 13 minutes. Serve with tartar sauce and lemon slices.

chocolate lava cake for two from NYTimes.com

  • 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
  • 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
  • 3 tablespoons granulated sugar, plus more for the ramekin
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  •  Confectioners’ sugar, to serve (optional)
  1. Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
  3. In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
  4. Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  5. Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
  6. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

banana toffee cake from smitten kitchen

You can also bake this cake in an 8×8-inch square (I cut this into 16 small squares) or 9-inch round cake (8 to 12 wedges) single cake layer — do so for 25 to 27 minutes, until until a toothpick inserted into the cake comes out batter-free. I suspect you’re about to ask me why there is molasses and some white sugar in this cake when molasses + white sugar = brown sugar, but I feel that the white sugar keeps the cake from being too gummy and the molasses adds a slightly intense balance that brown sugar does not.

  • 1/2 cup (4 ounces or 115 grams) unsalted butter, melted and cooled slightly
  • 1/4 teaspoon fine sea or table salt
  • 1/2 cup (95 grams) packed dark brown sugar
  • 6 tablespoons (75 grams) granulated sugar
  • 1 tablespoon molasses or treacle
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2/3 cup (170 grams) mashed bananas (2 medium bananas, or about 12 ounces unpeeled)
  • 1/2 cup (120 ml) buttermilk, well-shaken
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 3/4 cups (230 grams) all-purpose flour
  • 4 tablespoons (2 ounces or 55 grams) unsalted butter, cold is fine
  • 1 cup (235 ml) heavy cream, divided (half for sauce, half for whipping)
  • 1/2 cup (95 grams) dark brown sugar
  • 1/4 teaspoon flaky sea salt plus more to finish
  • 1/2 teaspoon vanilla extract

Make cake: Heat oven to 350°F. Coat 12 standard muffin cups in butter or with nonstick spray. 

In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla until combined. Add mashed banana and whisk again. Add eggs and whisk until incorporated, then buttermilk. Sprinkle baking soda and baking powder on batter and whisk until combined and then (don’t skip this), 10 to 20 more times, ensuring that it very well dispersed in the bowl. Add flour and mix only until it disappears. Divide batter between 12 cups.

Bake 14 to 16 minutes, until a toothpick inserted into the cakes comes out batter free. 

While the cakes bake, make the toffee sauce: Combine butter, 1/2 cup of the heavy cream, sugar and vanilla in a larger saucepan than you think you’ll need over medium-high heat and bring to a simmer. Simmer, whisking frequently, for 5 to 7 minutes — the mixture thickens slightly. Add a couple pinches of salt and vanilla. 

… And whipped cream: In a medium-large clean bowl, beat remaining 1/2 cup heavy cream with an electric or you-powered whisk until it forms soft peaks. Don’t add sugar to this; I promise it does not need it.

To serve: Remove one warm cake from the muffin tin and either plate it dome side-up or you can cut the dome off the cake with a serrated knife and serve the cake upside-down, as shown. (You can use the cake tops to pacify hangry people in your kitchen.) Ladle the cake generously with the toffee sauce, finish with a big dollop of the cream and a few flakes of sea salt. Repeat with remaining cakes.

Do ahead: I find whipped cream keeps for many hours in the fridge without a problem, but if you’re worried, you can use this trick to keep it for several days. The sauce keeps for a week or two; it can be reheated in about 20 seconds in the microwave, just until it liquefies, or back on the stove in a small saucepan. The cake keeps for 3 to 4 days at room temperature in an airtight container before seeming stale to me. If you can gently rewarm it before serving, all the better.

flies in the cemetery

For the Pastry

  • 300 g Plain Flour
  • 150 g Butter (chilled)
  • 50 g Icing Sugar
  • 1 Egg
  • 2-3 tsp Cold Water

For the Filling

  • 200 g Currants
  • 75 g Sugar
  • 50 g Butter (softened)
  • 1 tsp Mixed Spice
  • Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
  • In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
  • Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
  • In a bowl mix the currants, sugar, butter and mixed spice until combined. 
  • Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
  • Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
  • Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
  • Bake for 25-30 minutes until a light golden brown colour.
  • Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.
  • video: https://www.youtube.com/watch?v=TFIgc57VuOo
  • from scottish blog: https://bakingwithgranny.co.uk/recipe/fruit-slice-fly-cemetery/

broccoli, cheddar and wild rice casserole from smittenkitchen.com

3 tablespoons butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1 garlic clove, minced or pressed
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable
8 ounces cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.

You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.

Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.

Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.

Serves 4 as a generous side

best hot fudge sauce from smittenkitchen.com

  • 2 tablespoon (30 grams) unsalted butter
  • 2/3 cup (155 ml) heavy or whipping cream
  • 1/2 cup (170 grams) light corn syrup, golden syrup, or honey
  • 1/4 cup (50 grams) packed dark-brown sugar
  • 1/4 cup (20 grams) cocoa powder
  • 1/4 teaspoon fine or table sea salt
  • 6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
  • 1/2 teaspoon vanilla extract

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.

It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.

Browned Butter Honey Garlic Salmon

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup (4 tablespoons) honey
  • 2-3 cloves garlic, minced*
  • 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
  • 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
  • Lemon wedges (to serve)
  • Salt to taste
    1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).

    2. Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.

    3. Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.

    4. Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.

    5. Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.

  1. To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

Dutch Baby from NYTimes

3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Syrup, preserves, confectioners’ sugar or cinnamon sugar

Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

tomato and corn pie from smitten kitchen.com

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

slice tomatoes crosswise 1/4 inch thick and, if desired, place on towel and sprinkle with salt.  let sit for 30 min or more. Spread 1 tbsp dijon on crust.  Spread a small amount of cheese on crust then Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, basil, chives, salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.

Peach Upside-Down Cake from nytimes.com


¼ pound unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 ¼ cup sugar
1 cup flour
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
3 eggs
¾ cup crème fraîche

  1. Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
  2. Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
  3. Combine 1/2 cup/100 grams of the sugar with 1/4 cup of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
  4. In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
  5. In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
  6. Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

Tip

  • Your caramel might harden by the time you spread the batter on top of the peaches. Don’t worry. It’ll melt by the time it comes out of the oven.